Cooking with Costa: 20 Minute Stream-side Fajitas

This is one of our favorite outdoor cooking recipes of all time. This savory dish is easy to make, quick to prepare and feeds between 3-4. Plan on total prep and cook time between 20-30 minutes. Enjoy this dish with a coin style margarita or a lager from the bottom of the cooler.

Bonus: Scroll to the bottom for Pink Margarita Recipe!

Chances are, you won't have spices with you stream-side. So make this rub the night before and bring with you in a plastic bag!

Stead Rub Ingredients:

One Pinch of the Following:

Black pepper

Sea salt

Chili powder

Cumin

Paprika

Crushed red pepper

Garlic powder

Equipment:

Skillet or Castiron pan

Propane or fire

Tongs

Knife

Cutting Board

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Other Ingredients:

1 lb of flank steak

1 red bell pepper

1 green bell pepper

1 yellow onion

1 small jar hatch green chili

Tortillas

Avocado oil

Nice to Haves:

Guac

Mexican cheese

Sour cream

Hot sauce

Beer (for steak)

Beer (for drinking)

Step 1: Preheat the skillet

Step 2: Cut peppers and onions into finger shaped strips

Step 3: Cover the entire steak with the homemade rub

Step 4: Pour a splash of avocado into the hot skillet and lay the steak down into it

Step 5: Cook the steak for about 5 minutes on each side for medium rare. Or 8 minutes on each side for medium well. Half-way through, splash the steak with some beer, flip and do it again.

Step 6: Once it’s cooked to your liking, remove and let the steak rest on a cutting board.

(Pro Tip: letting meat rest will allow the meat to reabsorb the juices, making it more tender and juicy)

Step 7: Cook the peppers and onions for at least 10 minutes or until they’re charred/soft. When they’re half-way done, add a generous splash of Hatch green chili sauce.

Step 8: Slice the steak thin (pro-tip: slice the steak against the grain, this will make it more tender when eating)

Step 9: Line up the buffet of goodies, build your fajita, and enjoy!

Bonus Recipe: Fresh Squeezed Pink Margaritas

You will need:

1 tumbler o’ ice

4 limes

2 oranges

3 ounces tequila

1 ounce triple sec

1 splash cranberry juice

Cut limes and oranges in half and squeeze juices into ice filled tumbler